Copycat Olive Garden Chicken Gnocchi Soup

Name: Copycat Olive Garden Chicken Gnocchi Soup (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb Boneless skinless chicken thighs; 1 tsp Italian seasoning; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Butter; 2 tbsp All-purpose flour; 1 Yellow onion-diced; 2 Carrots-diced; 2 Celery stalks-diced; 1/2 cup Dry white wine; 6 cups Chicken broth; 2 tsp Garlic-minced; 1 cup Heavy cream; 1/2 cup Grated Parmesan cheese; 1/4 tsp Nutmeg; 16 oz Potato gnocchi; 5 oz Fresh spinach

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️Italian

A more flavorful version of the classic soup, using a homemade roux and a touch of white wine.

1 lb Boneless skinless chicken thighs

1 tsp Italian seasoning

1/2 tsp Salt

1/4 tsp Black pepper

2 tbsp Butter

See all 17 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️Italian

A more flavorful version of the classic soup, using a homemade roux and a touch of white wine.

#Soup #Chicken #Gnocchi #Comfort Food #Wine

Instructions

Season Chicken with Italian seasoning, salt, and pepper. Cook Chicken in a skillet until cooked through, then shred or dice. Set aside.
Melt Butter in a large pot or Dutch oven over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Add Onion, Carrots, and Celery and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with White wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
Gradually whisk in Chicken broth until smooth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in Heavy cream, Parmesan cheese, and Nutmeg until the cheese is melted and the sauce is smooth.
Add Gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface.
Stir in Spinach until wilted, about 1-2 minutes.
Add cooked Chicken to the soup and heat through. Serve immediately.

Ingredients

1 lb 450 g Boneless skinless chicken thighs
1 tsp 5 mL Italian seasoning
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
2 tbsp 30 mL Butter
2 tbsp 30 mL All-purpose flour
1 1 Yellow onion-diced
2 2 Carrots-diced
2 2 Celery stalks-diced
1/2 cup 120 mL Dry white wine
6 cups 1.4 L Chicken broth
2 tsp 10 mL Garlic-minced
1 cup 240 mL Heavy cream
1/2 cup 120 mL Grated Parmesan cheese
1/4 tsp 1.25 mL Nutmeg
16 oz 450 g Potato gnocchi
5 oz 140 g Fresh spinach

Equipment

Large pot or Dutch oven
Skillet
Whisk
Cutting board
Knife

Instructions

Season Chicken with Italian seasoning, salt, and pepper. Cook Chicken in a skillet until cooked through, then shred or dice. Set aside.
Melt Butter in a large pot or Dutch oven over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Add Onion, Carrots, and Celery and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with White wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
Gradually whisk in Chicken broth until smooth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in Heavy cream, Parmesan cheese, and Nutmeg until the cheese is melted and the sauce is smooth.
Add Gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface.
Stir in Spinach until wilted, about 1-2 minutes.
Add cooked Chicken to the soup and heat through. Serve immediately.

Nutrition per serving

Calories 400

Ratings & Reviews

0 reviews

Copycat Olive Garden Chicken Gnocchi Soup

Copycat Olive Garden Chicken Gnocchi Soup

Ratings & Reviews

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